Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Butternut Squash, Sausage, And Wild Rice Soup

  • Yield: 8 to 10 servings

Ingredients

  • One 1 1/2- to 2-pound butternut squash, cut in half, seeds and strings removed
  • 2 tablespoons olive oil
  • 3 quarts Chicken Stock or
  • canned low-sodium chicken broth
  • 2 1/2 cups chopped yellow onions
  • 1 cup wild rice
  • 3/4 pound kielbasa or other smoked sausage, cut into 1/2-inch slices
  • 2 cups fresh or thawed frozen corn kernels (about 2 large fresh ears of corn)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups half-and-half
  • 2 tablespoons minced fresh flat-leaf parsley

Directions

  • Preheat the oven to 400?F.
  • Rub the cut sides of the squash halves with 1 tablespoon of the olive oil. Place on a baking sheet flesh side down and roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour.
  • Let the squash cool until easy to handle, then scoop the flesh from the skin with a large spoon. PurÈe the butternut flesh with 2 cups of the stock in a food processor or blender.
  • Bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer in a large saucepan over medium-high heat. Stir in the wild rice. Return to the simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 45 minutes to 1 hour. Set aside.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Add the sausage and cook just until browned, about 4 minutes. Add the remaining 2 cups onions, the corn, salt, and pepper. Cook, stirring often, until the onions are softened, about 4 minutes. Add the remaining 6 cups stock and the squash purÈe and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally and skimming any fat that rises to the surface.
  • Stir in the rice and cook for 5 minutes. Stir in the half-and-half and parsley.
  • Serve hot ladled into bowls.